Chilled Avocado-Cilantro Soup

• 2 1/2 large ripe Hass avocadoes, peeled and pitted
• 3 cups chicken stock (OR canned low-salt chicken broth)
• 1 tablespoon fresh lime juice
• 2/3 cup plain yogurt
• 1/3 cup sour cream (I use light)
• 1 large tomatoes, peeled and seeded
• 1/4 cup chopped fresh cilantro
• salt
• Tabasco sauce or hot sauce, for serving

1. In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
2. Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
3. Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.

avocadoes, chicken stock, lime juice, plain yogurt, sour cream, tomatoes, fresh cilantro, salt, tabasco sauce

Taken from www.food.com/recipe/chilled-avocado-cilantro-soup-181728 (may not work)